Sausages! Part Deux

by Dave MichelFebruary 19, 2015

My first attempt at making sausage went well, but presentation left a bit to be desired. I had a hard time getting a consistent girth on the links.

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Once I figured out a few details and got the hang of it, the presentation side improved. Don't be afraid of using a lot of water when sliding the casing on the stuffing tube, and using the larger diameter tube definitely works better than the small one I tried with the Andouille. You can also adjust sausage size as you go by adjusting the pressure on the casing as it is metered out during stuffing.

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Here are the final results of a batch of Italian sausage before making into links. Kris and I had a nice dinner of sausage and peppers that evening, along with a lovely Robert Hall Paso Robles Cabernet that someone brought to a prior event (thanks, whoever you are!)

If there's any general lesson learned during this sabbatical, it's that practice really does help make things better. And everybody likes sausage - especially Sadie.

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Cooking | Sabbatical

Comments (4) -

DavidUnited States
2/19/2015 11:04:01 AM #

really cool pics--always wondered how sausages were made (and it looks to be a much more positive thing than the oft-used allusion of legislation as sausage-making!)

DaveUnited States
2/23/2015 12:22:09 AM #

I think homemade sausage is probably purer and better tasting than most legislation Wink Really not that hard, either (though it's pretty messy).

GusUnited States
2/24/2015 7:29:41 PM #

Is that a sausage labyrinth?

DaveUnited States
3/25/2015 1:56:52 AM #

Nope - it got turned into spaghetti sauce. Laughing

About the author


Dave is a recording engineer, musician and software developer in Minneapolis. He's found that a cooking sabbatical is more work than normal life.

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